Doughnut fingers with chocolate sauce

  • Serves 4
  • Ready in less than 30 minutes
  • Easy
It's amazing what you can rustle up with a jar of Nutella, a pack of brioche rolls and a few other ingredients.

Nutritional info per serving

Based on 6

  • Calories543kcals
  • Fat31.9g (11.4g saturated)
  • Protein10.4g
  • Carbohydrates57.1g (29.9g sugar)
  • Salt0.8g

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  • 250g Nutella chocolate spread
  • 100ml double cream
  • 40g of toasted chopped hazelnuts
  • 6 brioche finger rolls
  • 1 large free-range egg
  • 100ml full-fat milk
  • ½ tsp vanilla bean paste
  • A knob of unsalted butter
  • Caster sugar for dusting


  1. Spoon 250g Nutella chocolate spread into a heatproof bowl along with 100ml double cream. Suspend over a small pan of barely simmering water and slowly warm through, stirring occasionally. Fold through a handful (40g) of toasted chopped hazelnuts. Spoon into a serving bowl, top with a few more hazelnuts and keep warm.
  2. Meanwhile, slice 6 brioche finger rolls in half lengthways. In a bowl, mix 1 large free-range egg with 100ml full-fat milk and ½ tsp vanilla bean paste. Dip each piece of brioche in the egg mixture, soaking well. Melt a knob of unsalted butter in a large frying pan over a medium heat. Fry the soaked brioche fingers for 2 minutes on each side until golden. Quickly transfer to a plate dusted thickly with caster sugar. Roll to coat in the sugar and serve while still warm with the chocolate sauce for dipping.

From October 2010

Main Ingredients:

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